食品科学

• 生物工程 • 上一篇    下一篇

高水分烤虾中蜡样芽孢杆菌的分离鉴定及其生长特性

陈 琛1,2,李学英1,杨宪时1,*,迟 海1   

  1. 1.中国水产科学研究院东海水产研究所,上海 200090;2.上海海洋大学食品学院,上海 201306
  • 出版日期:2013-08-15 发布日期:2013-09-03
  • 通讯作者: 杨宪时
  • 基金资助:

    农业部引进国际先进农业科学技术项目(2011-Z12)

Isolation, Identification and Growth Characteristics of Bacillus cereus from High-moisture Roast Shrimp

CHEN Chen1,2,LI Xue-ying1,YANG Xian-shi1,*,CHI Hai1   

  1. 1. East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China;
    2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Online:2013-08-15 Published:2013-09-03
  • Contact: YANG Xian-shi

摘要:

从变质高水分烤虾中分离得到一株优势腐败菌,命名为LY01,对该菌株进行菌落形态学、生理生化实验、溶血性、微生物荧光鉴定、16S rDNA基因序列分析以及生长特性的研究。结果表明:菌株LY01为蜡样芽孢杆菌(Bacillus cereus);在37℃肉浸液肉汤中0~2h为蜡样芽孢杆菌的生长停滞期,2~10h为对数期;肉浸液肉汤盐质量浓度在5~45g/L之间蜡样芽孢杆菌生长良好,超过105g/L其生长受到限制,甚至死亡;肉浸液肉汤的pH值在3.0~5.5之间蜡样芽孢杆菌的生长较为缓慢,pH5.5~9.0之间生长快速,pH9.0以上生长受到抑制。

关键词: 高水分烤虾, 蜡样芽孢杆菌, 分离, 鉴定, 生长特性

Abstract:

One strain of dominant spoilage bacteria, named LY01, was isolated from high-moisture roast shrimp. The
strain was identified as Bacillus cereus based on morphology observation, hemolysis test, physiological and biochemical
tests, microbial fluorescence identification, 16S rDNA gene sequence analysis and according to growth characteristics.
Its lag phase was 0 - 2 h, and log phase 2 - 10 h in meat infusion broth at 37 ℃. This strain grew well in meat infusion
broth containing 5 - 45 g/L NaC, but inhibited or even died in same medium containing more than 105 g/L NaCl. In meat
infusion broth (5 g/L NaCl) it grew slowly at pH 3.0 - 5.5 but grew rapidly at pH 5.5 - 9.0, and was inhibited at pH ≥ 9.0.

Key words: high-moisture roast shrimp, Bacillus cereus, isolation, identification, growth characteristics

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